3/4 c. graham cracker crumbs
3 T. butter, melted
1/2 t. ground cinnamon
1 pint blueberries, about 2 cups
2 T. flour
3 eggs, lightly beaten
1/4 c. sour cream
2 pkgs. cream cheese
1/2 c. sugar
Preheat oven to 325. Line 8" square baking pan with foil; coat with cooking spray. In small bowl combine crumbs, butter and cinnamon; press into bottom and 1/4" up sides of pan. Toss blueberries with flour until combined; set aside. Combine eggs, sour cream, and vanilla; set aside. In bowl with mixer at medium speed beat cheese until smooth, 2 to 3 minutes. Reduce speed to low; beat sugar into cheese, 2 tablespoons at a time, until smooth. Gradually beat in reserved egg mixture until combined and smooth. Stir in reserved blueberry mixture. Pour batter into pan. Bake about 1 hour or until center is set. Cool in pan on rack 30 minutes. Cool completely in refrigerator, 3 hours or overnight.
